Your browser doesn't support javascript.
loading
Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt.
Aunsbjerg, S D; Honoré, A H; Marcussen, J; Ebrahimi, P; Vogensen, F K; Benfeldt, C; Skov, T; Knøchel, S.
Afiliação
  • Aunsbjerg SD; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Honoré AH; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark.
  • Marcussen J; DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark.
  • Ebrahimi P; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Vogensen FK; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Benfeldt C; DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark.
  • Skov T; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Knøchel S; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: skn@food.ku.dk.
Int J Food Microbiol ; 194: 46-53, 2015 Feb 02.
Article em En | MEDLINE | ID: mdl-25461608
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Microbiologia de Alimentos / Lactobacillus / Antifúngicos Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2015 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Microbiologia de Alimentos / Lactobacillus / Antifúngicos Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2015 Tipo de documento: Article